Hog’s Pudding-Devonshire

Hog’s pudding is a type of sausage produced in the West Country. The West Country is a loosely defined area of south western England. often regarded as encompassing the historic counties of Cornwall, Devon, Dorset, Somerset, and the City and County of Bristol.

Materials

Metric

US

Lean pork

550 g

1.21 lb

Fat

100 g

0.22 lb

Rusk

150 g

0.33 lb

Water

200 g

0.44 lb

Ingredients per 1000g (1 kg) of meat

Salt

15 g

2-1/2 tsp

White pepper

6.0 g

3 tsp

Mace

1.0 g

1/2 tsp

Nutmeg

1.0 g

1/2 tsp

Thyme, rubbed

1.0 g

1 tsp

Cayenne

0.5 g

1/4 tsp

Instructions

Soak rusk in water.

Grind pork and fat through 1/8” (3 mm) plate.

Mix meat with spices and rusk.

Stuff into wide hog casing or narrow beef runners.

Cook in water at 80° C (176° F) for 40 minutes or until meat reaches 72° C (160° F) internal temperature. Cool in cold water, dry in air to evaporate moisture and refrigerate.